Getting Started With Fermented Foods Part 3: Wild Fermentation

If you want to start fermenting today, without having to go and source cultures or buy equipment, then ‘Wild Fermentation’ is the way to go. All you need is some clean jars and a little confidence to give it a go. Once you learn the basics, you'll be surprised at how easy it is.

What is Wild Fermentation?
Wild fermentation relies on naturally occurring bacteria and yeasts in the air and on foods to ferment. For example sauerkraut utilises the naturally occurring cultures on the cabbage to ferment. You don’t need to add anything else apart from salt as the cultures are already present on the cabbage itself.

The benefit of wild fermentation is the simplicity of the process. You can start today without having to go and buy or source any cultures.

What can I make with Wild Fermentation techniques?

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  • Cultured vegetables - sauerkraut and whole vegetables

  • Fizzy Drinks

  • Sourdough breads

  • Condiments

One of my favourite wild fermentation recipes is these Red Onion Pickles. They are so easy to make and only use 3 ingredients.



You can grab the recipe as well as 2 other easy recipes in the FREE preview of my new book, 'Family Ferments'.